Macadamia Free Herb & Ginger Mini Sausage Patties
These little pork patties are packed with bright, warming flavor from fresh sage, thyme, parsley, ginger, and a hint of Ceylon cinnamon — the kind of breakfast sausage that makes you want to linger at the table. Everything comes together in one bowl with your hands, no special equipment required, and the coconut oil gives each patty a beautifully deep golden crust that's hard to resist. Store-bought sausage can be a minefield of mystery additives and shared processing lines, but when you make your own from scratch, you know exactly what's going in. The turmeric adds a subtle earthiness and gorgeous color without overpowering the herbs, while the fresh ginger keeps things lively and a little unexpected. Pressing them into uniform rounds means they cook evenly every time, and pulling them off the heat at 160°F keeps the pork juicy rather than dry. Serve them straight from the skillet alongside eggs, tucked into a breakfast sandwich, or honestly just on their own — they're that good.
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Learn more →Ingredients
4 servings
- 1 lb ground pork
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 1 tbsp coconut oil
Instructions
- 1
Combine the ground pork, garlic, ginger, turmeric, Ceylon cinnamon, sage, thyme, parsley, and salt in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — stop as soon as the mixture is uniform.
- 2
Divide the mixture into 12 equal portions (about 1.3 oz / 37g each) and press each into a flat round patty roughly 2 inches wide and 1/2 inch thick.
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